You will need
4 lamb shanks (foreleg), around 1.2-1.6kg in total
1 T (15 ml) Ina Paarman Garlic Pepper Seasoning
2 sprigs rosemary
4 bay leaves
2 T (30 ml) olive oil
2 T (30 ml) canola oil
1 onion, chopped
1 carrot, chopped
4 cloves garlic, crushed
4 T (60 ml) Ina Paarman Sun-dried Tomato Pesto
¾ cup (180 ml) red wine + 2 T (30 ml) extra
3 x 25 g Ina Paarman Liquid Beef Stock
3 cups (750 ml) water
1 T (15 ml) chopped mint
1 T (15 ml) chopped rosemary
2 cloves garlic, finely chopped
grated rind of 2 lemons
Rub the lamb shanks with the Garlic Pepper Seasoning. Place in a sturdy zip-lock bag and add rosemary, bay leaves and olive oil. Marinate preferably overnight, but a good 3 – 4 hours would also be fine.
Adjust the oven rack to one below the middle position. Pre-heat the oven to 160°C.
Heat canola oil in a large heavy-duty saucepan over a medium-high heat. Working in two batches, add the shanks to the saucepan and brown evenly on all sides. Transfer shanks to a bowl.
Add the onion and carrot to the saucepan and sauté until golden in the residual oil from frying the shanks. Add the fresh garlic towards the end of the browning. Add the Sun-dried Tomato Pesto and ¾ cup (180 ml) of red wine, cook off the alcohol (for about 2-3 minutes). Then add the Beef Stock sachets and water and stir to combine. Bring to the boil. Lastly, add the shanks. Reduce the heat to a slow simmer, cover saucepan with wet baking paper and then jam the lid on tightly. Bake for about 2 ½ – 3 hours, or until the shanks are very tender.
Remove from the oven. Mix together the Gremolata ingredients and sprinkle over the shanks before serving.
The shanks will be delicious with rice, creamy mash potato, and some green beans.